This is a mouthwatering baked rigatoni recipe! The stars of this dish are the Italian chicken sausage and the homemade tomato sauce. Add a nice garden salad, garlic bread and some vegetables and you’ve got a real winner!
5 roma tomatoes ( large dice )
5 cloves fresh garlic
1/2 onion ( large dice )
1 small green pepper ( large dice )
1 tbsp. dry oregano
1 tbsp. dry parsley
1 teas. dry marjoram
1 teas. dry basil
1 teas. salt
1/2 teas. cracked pepper
1 1/4 cup chicken broth
Method: Fresh Tomato Sauce
Add your garlic to a blender and pulse until the garlic is minced. Add the onion and pulse until blended then add the green pepper and blend. Add tomatoes and seasonings and blend until smooth. You will probably have to add the vegetables a little at a time to get it all in there and blended. It will be kind of foamy after blending but don’t worry, the air bubbles will be cooked out. Add your sauce to a 2 to 3qt. sauce pan along with the chicken broth and bring to a boil then reduce heat to simmer until your sausage and pepper mix are done, about 30 minutes.
This sauce is well worth the extra effort. It has a much better flavor than a canned tomato sauce and isn’t loaded with preservatives.
Ingredients: Sausage and Peppers
1 1/2 lbs. Italian sausage ( I used a garlic and onion style )
1 onion ( sliced )
1 green pepper ( sliced )
2 tbsp. olive oil
Method: Sausage and Peppers (and sauce)
Remove the casings on your sausage. Preheat a large deep skillet to medium high heat. Add the olive oil. After the oil is hot ( about 10 seconds ) add the sausage and break into bite sized pieces. Cook for about 10 to 15 minutes to lightly brown on all sides. Add your peppers and onions and cook to lightly sear the outsides of the veggies. Stir in your sauce and reduce heat to medium low to low and simmer covered for about 30 minutes to infuse all of the wonderful flavors, stirring occasionally.
Rigatoni Noodles (12 oz. bag)
Boil and drain the noodles according to your package instructions while your sausages and peppers are simmering in the sauce.
Ingredients: Baked Rigatoni
12 oz. mozzarella cheese ( shredded )
sausage, peppers and sauce mix
cooked rigatoni noodles
Method: Baked Rigatoni
Remove it from the oven and let rest for about 10 to 15 minutes. It’s ready to serve.. Yum!!
Ingredients: Garlic Bread
1 cube butter or margarine
5 cloves fresh garlic ( crushed )
6 french rolls ( sliced in half )
Method: Garlic Bread
Melt your butter in a small sauce pan on low heat and add your garlic. Simmer for about 15 minutes to infuse the garlic flavor into the butter.
Remove from heat to cool and refrigerate until it hardens back up ( about 45 minutes ). You might want to do this first. Spread onto your french rolls and bake in a preheated 350 degree oven for about 15 minutes, until the top starts to brown. Remove from oven and serve.
For the California mixed vegetables, simply steam them by adding 8 to 10 ounces to a colander placed over a pan with boiling water and steam, covered, for about 15 minutes or until tender.